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Show ' Potatoes Head List of Good Foods for Season potatoes dark. Light gives them green spots that are harmful to eat. And although you can cut off the greenish p,art and eat the rest, it's wasteful. So cover your stored stor-ed potatoes well with cloth or paper. To cook, boil potatoes in their jackets, then remove the skin and brown in meat drippings, drip-pings, roll in butter and chopped chop-ped parsley, cream, mash, escallop, es-callop, or dice for salads. The best way to serve all potatoes is quick-cooked and steaming hot for the longer they stand, exposed to the air, the more vitamin C they lose. Escalloped Potatoes with Sausages Yield six servings 3 Medium sized potatoes (enough for 3 cups) boiled with skins on until partially tender. 2 T Onion, chopped 6 T Flour Milk, to cover potatoes 1 t. salt iy2 lbs. bulk sausage, partially cooked at a Low temperature. 1. Remove skins and slice medium thin. , 2. Arrange half the potatoes onions, flour, and salt in a baking dish; add the partially cooked sausage and cover it with the remaining potatoes, onions, flour and salt. 3. Add enough milk to cover the potatoes. 4 Bake at 350 degrees F. fo 20 minutes. 5. This dish gives you protein, pro-tein, iron, B Vitamin, Vitamin Vita-min C, and energy materials. c By Jenniev J. Poulson Home Demonstration Agent Taters Spuds Murph- , ies Irish call them what you will potatoes belong on your priority list of foods. At the present time potatoes crops are being harvested, and the supply is plentiful. Potatoes are a cheap energy food. Penny for penny, they have more energy giving value val-ue than any other vegetable. When you eat them daily, you can get as much as one-fourth one-fourth of your itamin C quota, quo-ta, besides some of the B Vit-amines, Vit-amines, iron and other important import-ant minerals. Potatoes are not as many people believe, offenders to the waistline. Actually potatoes are almost 80 per cent water and one medium sized potato yields about 100 calories no more than an apple or banana. ban-ana. It takes three or four potatoes to give you as many calories as you often eat in one piece of pie or cake. It's the gravy, butter or other fat that "piles up" calories. When Mrs. Housewife buys her potatoes she wants them with a "clean surface", a "smooth skin", with "few eyes or dents", and with "no spots or blemishes." Especially important im-portant to her is the potato that will cook up soft, mealy, evenly throughout without falling fal-ling apart. When potatoes are marked "U. S. No. 1" they may be large, medium or small but not more than two or three in a fifteen pound bag should be damaged. The best way to get the most food value from potatoes pota-toes is to cook them in their jackets. And of the two ways of cooking potatoes in their jackets, boiling conserves the vitamins more than baking. Experiments show potatoes that were pared and boiled lost 20 to 30 per cent of their vitamin C and a biger percentage percent-age of their other vitamines and minerals. The Late crop potatoes are good for storing for the winter. win-ter. Keep potatoes cool but not cold at temperatures between be-tween 40 and 60 degrees, but don't let them freeze. Keep |
